Sourdough - The Baking Community

Sourdough cracking along top while baking

Hello, I'm new here, but i've been baking sourdough bread for about three years (so my starter is/was pretty healthy) in a...

2 comments
wood fired oven???

Hi all, im new to this forum, im looking to build a semi comercial wood oven is their anyone who could give me some tips or...

4 comments
can I recue overproof dough?

I started my firat loaf yesterday early afternoon. I was following the direction for a loaf from "wild feremntation". It seemed...

2 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

2 comments
100% Starter Bread Recipes

Hi there! I am new to the sourdough community. I am wondering if it is possible to use 100% fed starter to bake bread. Is it...

9 comments
Trouble Rolling a Loaf

I am having trouble rolling a loaf. I use a loaf pan, and a banneton. I have watched 4-5 videos online, and I can not seem to...

3 comments
Start problems

Hi I'm new to this. I just tried to make my first starter. i used equal measures (1/2 cup) of filtered water and strong white...

5 comments
Starting not falling or floating

Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...

6 comments
Very Dark Loaf

Just cooked my 3rd loaf of sourdough bread this morning. It came out very dark. Almost burned. 30 minutes at 500 and 15 minutes...

3 comments
Wholewheat sourdough

hi there I want to try the sourdough starter recipe but actually I live in nepal and can't find rye flour. Is it suitable to use...

3 comments
Starter Help

I was planning an making some sourdough pancakes so I used some of my sourdough starter that I was going to discard to make the...

2 comments
Panmarino - Italian Rosemary Bread

This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more

16 comments
Whole wheat vs. white?

A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour...

11 comments
2 years old and going strong

My starter just had its 2nd birthday so I made these little beauties to celebrate @ 80% hydration

1 comment
Gluten free Sourdough

Thanks so much for a great site with a lot of wonderful information. This is my first time posting but I have been visiting a lot...

6 comments
Dough not growing

It's my first time making a sourdough bread and I started yesterday, I used 100g of starter* (feeded) 500g of all-porpose flour...

1 comment
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

11 comments
Starter issue

Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...

6 comments
Sourdough starter help

Hello! I am new to sourdough. I was given a starter that takes 1/2 cup of sugar, 3 tbsp of potato flakes, 1 cup of flour, plus 1...

1 comment
Starter & room temperature

Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...

5 comments

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starter (62)
Sourdough (61)
Stub (31)
proving (21)
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bread (18)
first sourdough starter (14)
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